624
THE NEW ZEALAND GAZETTE.
[No. 26

No. 13408.—14th February, 1901.—JOSEPH HENDERSON CAMPBELL, of Hotel St. George, Brooklyn, New York, United States of America, Chemist, and CHARLES HENDERSON CAMPBELL, of corner of Oak Lane and Ninth Street, Oak Lane, Philadelphia, Pennsylvania, United States of America, Manufacturer. Improved condensed or desiccated milk, and process and apparatus for preparing the same.

Claims.—(1.) The described milk-product, being a condensed milk, the solubility and peptogenic quality of the proteids of the milk being undiminished, substantially as set forth. (2.) The described milk-product, being a desiccated milk containing the non-fatty solids of the milk, the solubility and peptogenic quality of the proteids of the milk being undiminished, substantially as set forth. (3.) The described milk-product, being a desiccated product containing the non-fatty solids of milk and a foreign alimentary ingredient intimately incorporated therewith, the solubility and peptogenic quality of the proteids of the milk being undiminished, substantially as set forth. (4.) The described process of treating milk, which consists in heating it to a temperature maintained below the coagulating-point of albumen, whereby its proteids are preserved in soluble and peptogenic condition, and simultaneously concentrating it by exposure to a blast of air in such volume that it is concentrated so rapidly as to prevent souring, substantially as set forth. (5.) The described process of treating milk, which consists in heating it to a temperature maintained below the coagulating-point of albumen, whereby its proteids are preserved in soluble and peptogenic condition, and simultaneously concentrating it by blowing air into it in such volume that it is concentrated so rapidly as to prevent souring, and whereby the entire body of milk is kept in constant motion, substantially as set forth. (6.) The described process of treating milk, which consists in heating it to a temperature maintained below the coagulating-point of albumen, whereby its proteids are preserved in soluble and peptogenic condition, and simultaneously concentrating it by blowing air into it in such volume that it is concentrated so rapidly as to prevent souring, the air being introduced in such direction as to set the liquid mass in circulation with a rolling motion, whereby disengagement of the air-bubbles is facilitated and foaming reduced, substantially as set forth. (7.) The described process of treating milk, which consists in heating it to a temperature maintained below the coagulating-point of albumen, whereby its proteids are preserved in soluble and peptogenic condition, and simultaneously concentrating it by blowing air into it in such volume that it is concentrated so rapidly as to prevent souring, the air being introduced in such direction as to scour the heated surfaces of the vessel and of any heating-coils therein, whereby to prevent the accumulation of a coating of milk-solids thereon, substantially as set forth. (8.) The described process of treating milk, which consists in heating it by a medium (as hot water) which may be of a temperature above the coagulating-point of albumen, and simultaneously concentrating it by blowing air into it, the volume of air introduced being such as to maintain the temperature of the milk below the coagulating-point of albumen and much below that of the heating-medium, whereby the milk is evaporated with great rapidity and souring is prevented, substantially as set forth. (9.) The described process of treating milk, which consists in heating it to a temperature maintained below the coagulating-point of albumen, whereby its proteids are preserved in soluble and peptogenic condition, and simultaneously concentrating it by blowing air into it in such volume that it is concentrated so rapidly as to prevent souring, and whereby the entire body of milk is kept in constant motion, the resultant temperature of the milk being gradually reduced as its water is evaporated and it becomes more dense, substantially as set forth. (10.) The described process of treating milk, which consists in heating it to a temperature maintained below the coagulating-point of albumen, whereby its proteids are preserved in soluble and peptogenic condition, and simultaneously concentrating it by blowing air into it in such volume that it is concentrated so rapidly as to prevent souring, and whereby the entire body of milk is kept in constant motion, and progressively reducing the area of the heated surfaces in contact with the milk as the latter diminishes in volume, so as to keep the heated surfaces below the level of the milk, substantially as set forth. (11.) The described process of treating milk, which consists in removing the fatty matters and concentrating the remainder until it becomes viscous and solidifies, then subdividing the mass and exposing it to currents of air until desiccated, all being done so rapidly as to prevent souring and at a temperature below the coagulating-point of albumen, whereby the proteids are preserved in soluble and peptogenic condition, substantially as set forth. (12.) The described process of treating milk, which consists in removing the fatty matters, and concentrating the remainder to the consistency of condensed milk (from one-third to one-fifth its original volume),

then continuing the concentration until it becomes viscous by drawing it out to expose an extended surface, as by forming it into a thin coating on a supporting surface, or by causing it to fall in a shower, and blowing a current of heated air over it while thus extended, substantially as set forth. (13.) The described process of treating milk, which consists in drawing it out into a coating upon an upwardly moving surface, and blowing a current of heated air over it until it becomes so thick that it rolls down said surface, so that the viscous mass is exposed repeatedly to the drying action of the air-current until it is solidified or semi-solidified, substantially as set forth. (14.) The described process of treating milk, which consists in removing the fatty matters and concentrating the remainder until it becomes viscous, mixing it with a dry powder (which may be the powdered desiccated milk or some other alimentary powder) to render it solid or semi-solid, then subdividing the mass and exposing it to currents of air until desiccated, all being done so rapidly as to prevent souring and at a temperature below the coagulating-point of albumen, whereby the proteids are preserved in soluble and peptogenic condition, substantially as set forth. (15.) The described process of treating milk, which consists in removing the fatty matters and concentrating the remainder to the consistency of condensed milk, then continuing the concentration by drawing it out to expose an extended surface, and blowing a current of heated air over it until it becomes a nearly dry mass, then granulating this mass, and rolling the particles thereof over and over while blowing heated air over the mass, until the material is desiccated, after which it may be ground to a flour, substantially as set forth. (16.) The described apparatus for condensing milk comprising in combination a tank A, means for heating the milk in said tank by circulation of a heating-medium such as hot water, and comprising an outer jacket a or inner pipes b, or both, a blower C and nozzles f arranged to blow a blast of air into said milk in such direction as to cause the milk to circulate in said tank with a rolling motion so as to facilitate the escape of air and prevent foaming, substantially as set forth. (17.) The described apparatus for condensing milk, comprising, in combination, a tank A, means for heating the milk in said tank by circulation of a heating-medium such as hot water, and comprising an outer jacket a or inner pipes b, or both, a blower C and nozzles f arranged to blow a blast of air into said milk, said jacket and pipes being provided with a series of valves at different levels, whereby the level of the heating-medium may be lowered to keep it below the level of the milk as the latter decreases in volume, substantially as set forth. (18.) The described apparatus for treating milk, comprising, in combination, a revolving cylinder B with partly closed ends for receiving the milk and carrying up a coating thereof on its inner surface, and a pipe for directing a blast of heated air within said cylinder to evaporate the mass, substantially as set forth. (19.) The described apparatus for use in the desiccation of milk, comprising, in combination, means for reducing the milk to a granular mass, a final desiccating drum H having absorbent walls for taking up moisture from the mass and evaporating it, a pipe 14, having nozzles for discharging heated air upon the mass, and means for rotating said drum to expose all parts of the granular mass in turn to the desiccating action of the heated air. (20.) The described apparatus for the complete desiccation of milk, comprising, in combination, the tank A and appurtenances for condensing the milk, the revolving cylinder B and appurtenances for receiving the condensed milk from the tank A and reducing it to a semi-solid condition, the breaker F and granulator G and appurtenances for receiving in turn the semi-solid mass from the cylinder B and reducing the same to a granular condition, and the drum H and appurtenances for receiving the granular mass from the granulator G and completely desiccating the same, substantially as set forth.

(Specifications, 16s.; drawings, 2s.)

No. 13409.—14th February, 1901.—THOMAS DOUGLAS, of Baltic Wharf, London, England, Engineer. Improvements in apparatus for cooling air.

Claims.—(1.) An apparatus for cooling air, consisting of a tower containing broken pieces of coke or like material, and having an inlet for air at the bottom and an outlet at the top, in combination with a distributor for delivering cooling liquid on top of the coke and means for circulating such liquid, substantially as described. (2.) The construction of the said cooling-tower with an air-distributing chamber beneath the grating which supports the coke, substantially as and for the purpose specified. (3.) The combination, with the cooling-tower herein described, of a reservoir for the cooling-liquid, constructed either separately from the tower (in which case a pipe such as o, furnished with a trap or seal, drains the tower), or constructed integrally with the tower, and forming in some cases the